Egg-Free and Dairy-Free Pumpkin Pudding

Everyone loves pumpkin, no matter the season! This delicious pudding is vegan and gluten-free friendly.

6

Servings

207

Calories Per Serving

Deliver Ingredients

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Notes

For pumpkin purée, I used the Trader Joe’s Organic can, but you can try homemade as well.

Ingredients

1 can full-fat coconut milk

3 Teaspoons gelatin

1 1/4 Cup pure pumpkin purée

1/3 Cup honey or maple syrup

1 Teaspoon pumpkin pie spice

Directions

Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.

Meanwhile, whisk together the remaining coconut milk, pumpkin purée, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.

Pour in the gelatin and whisk until completely dissolved. Do not let it boil.

Pour mixture into a large heatproof bowl, and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin “skin” from forming on top.

Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.

Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.

Serve with gingersnap cookies, or use it as a pie filling!

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.